Berry Croissant Bake (Printable version)
Flaky croissants baked in vanilla custard with bursts of fresh berries for a golden brunch casserole.
# What you need:
→ Pastries
01 - 4 large all-butter croissants, preferably day-old, torn into large pieces
→ Fruit
02 - 2 cups mixed fresh berries (blueberries, raspberries, and strawberries); frozen berries may be substituted if thawed and well-drained
→ Custard
03 - 4 large eggs
04 - 1 1/4 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup granulated sugar
07 - 2 teaspoons pure vanilla extract
08 - Zest of 1 lemon (optional)
09 - Pinch of salt
→ Topping
10 - 1 tablespoon turbinado or granulated sugar
11 - Powdered sugar for dusting (optional)
# How To:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Arrange the torn croissant pieces evenly across the bottom of the prepared baking dish. Scatter the mixed berries over and between the croissant pieces, distributing them uniformly.
03 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon zest if using, and salt until smooth and well combined.
04 - Pour the custard mixture evenly over the croissants and berries. Gently press down on the croissant pieces to ensure they absorb the custard thoroughly.
05 - Sprinkle the turbinado or granulated sugar evenly over the surface to create a light, crispy topping during baking.
06 - Allow the assembled bake to rest for 10 minutes so the croissants fully soak up the custard. If the croissants are very fresh, extend the resting time for better absorption.
07 - Bake uncovered for 35 to 40 minutes until the custard is fully set and the top is golden brown.
08 - Let the bake cool for 10 minutes. Dust with powdered sugar if desired and serve warm.
# Expert Advice:
01 -
- It turns day old croissants and whatever berries are languishing in your fridge into something that tastes far more effortful than it actually is.
- The custard soaks into every flaky layer and bakes into a texture somewhere between bread pudding and a breakfast pastry you would pay too much for at a cafe.
02 -
- Underbaking by even five minutes leaves you with a soggy center that collapses on the plate, so look for a top that is deeply golden and a center that barely jiggles when you tap the dish.
- Frozen berries work fine but must be thawed and thoroughly drained first, otherwise you will end up with a purple lake where your custard should be.
03 -
- Tear the croissants into irregular pieces rather than uniform cubes because the jagged edges crisp up beautifully and create more surface area for the custard to cling to.
- If you have the time, assemble the whole dish the night before and let it soak in the fridge overnight, then just add the turbinado topping and bake straight from cold, adding five extra minutes to the bake time.